Shellfish Dressing

Use this dressing where you might use a Louie (1000 Island type) dressing, or with seafood. This recipe was designed to go with the Romaine Salad with Seafood and Shellfish Dressing, which includes instructions for saving the liquid from draining tomatoes. If you are using tomatoes, and have the liquid from them as they drain, great! Use it for flavor and color. If not, don’t worry about it.  
INGREDIENTS:

METHOD:

In a non-reactive bowl, combine the shallot, salt and pepper, thyme, paprika, and tomato liquid if you have it with the vinegar. Whisk gently a few times to mix everything into the vinegar.

Allow to macerate for 10-15 minutes.

Whisk in the shrimp oil in a thin steady stream, followed by the next oil. Whisk in the mayonnaise until all the ingredients are incorporated. If the dressing seems thin, add a little more mayonnaise. If too thick, thin with a little shrimp oil.

Store in the refrigerator for up to 3 days.

Chef’s Notes:

Use this dressing with the Romaine Salad with Seafood, or something similar. You can also use this dressing on crostini with shrimp on top or for a Po’boy sandwich.

Yield: Around 1 1/3^{rd cup}

Source: Chef Andrew E Cohen